Ingredients

• 6 cloves garlic
• ¼ cup lemon (or poppy seed) vinaigrette
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• Large zip-top bag
• 1 pork tenderloin (about 1 lb)
• 1 lb baby potatoes
• 2 tablespoons fresh dill
• ½ cup nonfat plain Greek yogurt

Steps

1. Preheat oven to 425°F. Press garlic (or chop finely). Combine garlic, vinaigrette, vinegar, oregano, salt, and pepper. Reserve 2 tablespoons marinade; place remaining ¼ cup in bag. Add pork to bag (wash hands); seal and let stand 15 minutes (or up to 1 hour) to marinate, turning occasionally.
2. Meanwhile, halve potatoes and chop dill finely. Combine yogurt and dill.
3. Transfer pork to baking sheet, discarding marinade; bake 10 minutes. Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes.
4. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet around pork. Return baking sheet to oven; bake pork and potatoes 8–10 minutes until pork is 145°F and potatoes are tender when pierced with fork. Let pork stand 5 minutes to rest. Slice pork; serve with potatoes and dill yogurt.

Ingredients

• 1 hothouse cucumber
• 1 medium Granny Smith apple
• 4 teaspoons chopped walnuts
• 2 tablespoons sweetened dried cranberries
• 2 ½ tablespoons lemon (or poppy seed) vinaigrette
• 4 oz baby spinach

Steps

1. Peel cucumber if desired; cut into fourths lengthwise, then chop into ½-inch pieces (about 3 cups). Core apple; chop apple and walnuts.
2. Place all ingredients in salad bowl; toss to coat. Serve.